Sombrero Spread Recipe

2 pounds ground beef or turkey
1 cup chopped onion
1 (10-ounce) can Ro-Tel diced tomatoes and chiles
4 or 5 teaspoons chili powder
1 teaspoon cumin seeds
1/2 teaspoon garlic salt
1 pound cooked pinto beans, mashed, or 2 (15-ounce cans) refried beans
5 cups shredded Cheddar cheese

Garnishes:
1 cup chopped stuffed green olives
1/2 cup chopped onion
1 cup shredded Cheddar cheese

1. Add the ground beef to a large skillet and cook over medium-high heat, breaging up with a fork. When meat starts to change color, add onion and sauté until slightly brown. Stir in Ro-Tel, chili powder, cumin seeds and garlic salt. Simmer until liquid is slightly reduced.
2. Add beans and heat thoroughly. Add 4 cups cheese.
3. When ready to serve, pour mixture into a large chafing dish or slow cooker. Arrange olives in a mound in the center. Circle with a ring of onions and another ring of remaining cheese. Serve with corn or tortilla chips or flour tortillas. Serves 12.